Hello lovely ribs!
Braised low and slow in the oven in a mixture of orange juice, soy sauce, and ginger that magically turns into a savory, delectable sauce. Absolutely fall off the bone tender and delicious.
I’m a Kansas City girl and pretty serious about my BBQ. But good ribs don’t always need to take a grill or a smoker. Ribs cooked in the oven can be just as good especially when they are paired with non-traditional tangy, Asian flavors.
This reminds me a little of the flavors in Spicy Orange Beef, one of my favorite recipes. Served with a little rice and some snow peas or quickly sautéed veggies, these ribs have quickly earned a spot in the dinner rotation.
Here’s what you need:
Pork Ribs, Oranges, Ginger, Brown Sugar, Soy Sauce, Chili Garlic Sauce, Salt & Pepper.
Preheat the oven to 325 degrees.
Squeeze 1½ cups of orange juice from 4 or 5 fresh oranges. By using fresh orange juice, you get lots of pulp and extra flavors that you would miss in bottled juice.
Add 1/2 cup soy sauce – I like the lower sodium variety.
Add 2 Tablespoons of brown sugar.
Grab a gnarly ginger root, remove the brown outer skin, and finely chop 2 Tablespoons. I find that I need about an inch of ginger root per tablespoon.
For a little kick, add 2 teaspoons of chili garlic sauce.
Please tell me you know about chili garlic sauce. It’s amazing stuff. Spicy but with big time flavor so it doesn’t just burn your face off. I use it all the time and I’m still a bit of a wimp about really spicy foods.
Bring the orange juice sauce to a boil over medium high heat and stir until the sugar has dissolved.
Pork Ribs. I like Spare Ribs because they have more meat on the bone but you could also use baby back ribs if that’s your preference. Use a sharp knife to cut down between the bones to separate the slab into individual ribs. Season them with pepper. You can also salt them if you like, but to me the soy sauce provides plenty of salt for this dish.
Pour the sauce into a large roaster or baking dish. Place the ribs in the pan turning to coat both sides in the sauce.
You can really pack them in there but be sure that they are in just one layer so they cook evenly.
Cover the pan with foil and cook at 325 degrees for 2 hours until the ribs are fall off the bone tender.
After about 90 minutes, I turned the ribs in the pan just to be sure all of the sides were getting equal time in the sauce.
While the ribs cook, the sauce thickens coating the meat. Because the meat has cooked for 2 hours in the sauce, adding additional sauce is not needed.
Why not try these ribs this weekend!
Here’s the recipe: Adapted from Gourmet Today